Monday, December 21, 2015

Biscuits and Gravy

Sage Breakfast Gravy and Biscuits
1 pound roll sage Pork sausage
Pinch Dried Thyme
Pinch Onion powder
Pinch Garlic powder
Cook sausage over medium heat until no pink remains. (I use a wooden spoon to flatten the meat while cooking.) 
Remove sausage from pan, set aside to slightly cool while preparing the roux for the gravy.
Make roux by melting...
6 tablespoons butter
1/8 cup All-purpose flour
Whisking constantly to smooth lumps.
Simmer until thick and bubbly, at least 1 1/2 to 2 minutes to remove flour taste.
Prepare Gravy by whisking in...
8 cups warm Milk, 2 cups at a time. Allowing to thicken in between adding more milk.
Whisk constantly until smooth.
Crumble sausage, add to gravy.
Stir well to combine.
Simmer until desired consistency is achieved.
Serve hot over biscuits. 
Biscuit Recipe below.
I feed many so I always end up making two batches of gravy for one roll of sausage. Total of 1 & 1/2 sticks butter, 1/4 cup flour and a half gallon milk.

Buttermilk Biscuits
3 cups All-Purpose Flour
4 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
6 ounces Cubed Cold Butter
2 cups Cold Buttermilk
2 Tablespoons White Granulated Sugar
Sift together flour, baking powder, baking soda, and salt. set aside. 
Cut butter into dry ingredients either by hand or in food processor. 
Whisk together the buttermilk and sugar, stir in to dough until the dough holds together. 
Roll dough out on a floured surface. 
Cut out biscuits. 
Gather scraps and roll out again, cut out more biscuits. 
Continue until no dough remains. 
Bake at 425° F until golden.